I found it! For medical reasons, I cannot eat spicy foods although dried spices, onion, and garlic are okay. most soups are way too spicy for me. This was just right. It cooks nicely in the crock pot and was great for left-overs.

I made this soup in the slow cooker with a few minor adjustments. First, I soaked the beans in a bowl of water for about an hour before putting into the slow cooker. I also added a can of ro tel diced tomatoes and chiles for a little flavor and spice. I added the liquid as modified in the recipe for a slow cooker, and really like the way this came out, very hearty and thick, almost like a stew. I would suggest adding more water if you like your soups a bit thinner. My husband added a little tobasco, but he likes a lot more heat than I do, I thought it was perfectly seasoned. Definitely a keeper!